Steps
- Mix 150g of all-purpose flour, 150g of buckwheat flour, 2 tablespoons of superfine sugar, ½ teaspoon of salt, 1 teaspoon of baking powder, and 1 teaspoon of baking soda.
- Whisk 50g of melted butter, 2 large eggs, and 400ml of buttermilk together. Stir into the dry ingredients to make a thick batter.
- Lightly oil a nonstick skillet over medium heat. Add heaped 3-tablespoon portions and spread into rounds. Cook for 2-3 minutes, until the edges set and bubbles appear.
- Flip and cook for 2 minutes, until golden. Repeat with the remaining batter, then top with fresh blueberries and a drizzle of maple syrup.